High oleic soybeans

“We are breaking ground on a new oil product that will bring more nutritional benefits to consumers and better performance to the food industry,” said Bill Niebur, DuPont vice president, Crop Genetics Research and Development. “These positive research results bring us one step closer to delivering the first biotech product with direct consumer benefits.”

New oil testing results from high oleic soybeans produced in 2007 confirm that the oil contains at least 80 percent oleic acid, significantly increasing the stability of the oil when used in frying and food processing. Like low linolenic soybean oil, high oleic soybean oil eliminates the need for hydrogenation, resulting in foods with negligible amounts of trans fats.

High oleic soybean oil also presents opportunities for transportation and industrial applications. The oil’s high stability will allow companies to develop renewable, environmentally sustainable options to petroleum-based products.

“The high oleic soybean oil trait will deliver enhanced nutrition, sustainability and functionality,” Niebur said. “We are very excited to bring a superior product to market that will help meet the growing demand for nutritionally improved oils and provide valuable contracting opportunities for farmers.”